Toss together broccoli and quinoa in a large bowl. Add cream of celery soup, onion, celery, water chestnuts, bell peppers, ground mustard, salt, pepper and ¾ cup of shredded cheese. Toss well and transfer to a 13 x 9 baking dish. Top with remaining ¾ cup of cheese and bake for 40 to 45 minutes.

Heat olive oil over medium heat. Add in flour and whisk. Cook for 2 to 3 minutes, until the mixture bubbles and begins to brown. Whisk in almond milk and vegetable broth. Cook, whisking frequently, for 5 to 7 minutes or until the mixture begins to thicken.

Stir in the celery, Parmesan cheese, onion powder, smoked paprika and sea salt. Simmer for 6 to 8 minutes. Allow to cool to use in a recipe or freeze in 2 cup portions for later use.